Pancakes, pancakes everywhere!

Pancakes with Hazelnut Praline and Caramelized Apples

Makes 10 pancakes

Ingredients:
150g plain flour
1 egg
1 egg yolk
150ml milk
1 tbsp melted butter

Method
Sift the flour with a pinch of salt into a mixing bowl, male a well in the centre and add the egg
and egg yolk, add the milk and mix well into a smooth batter. Whisk in the melted butter.

For the praline butter
Ingredients:
150g of caster sugar
150g of hazelnuts
150g unsalted butter softened,
150g caster sugar

Method
1. Place the sugar on a non stick pan with low sides and scatter the nuts over the top. Set over a
low heat, do not stir.
2. Line a baking tray with parchment, when carmel turns golden brown pour the mix on to a baking tray and allow to cool until hard. Then place in a food processor and whizz until it reaches a gritty powder. Mix the praline powder with the softened butter and caster sugar.

For the caramelized apples:
500g peeled and cored apples and sliced
100g caster sugar
½ tsp cinnamon
Juice of 1 lemon strained
Strip of lemon zest

1. Pour 175ml of water into a saucepan add the sugar, cinnamon, lemon and zest. Boil it comes to a syrupy consistancy.
2. Discard the lemon rind, add apples and cook stirring frequently until apples are coated and softened.

Make the pancake.
Melt a piece of butter in a frying pan, pour on a thin layer of the pancake mixture and cook on both sides until brown, remove to a warm plate.

To assemble the pancakes
Spread the praline butter on to the pancakes, roll or fold into quarter’s heat over a warm grill and serve with caramelized apples and cream.

Alternative Toffee Sauce
55g butter
125g brown sugar
135g golden syrup
115ml cream
A few drops of vanilla extract

Place all the ingredients in a small sauce pan and bring to the boil stirring all the time until the sauce has thickened.